Smoky Adobo Lentil Tacos from Jessica Prescott

INSTRUCTIONS

• 1
  –Place the lentils in a medium-large pot with two cups of water.
• 2
  Bring to a boil and then add the remaining lentil ingredients. Once boiling again, lower to a simmer and cook for about 20 minutes, until the lentils are easily squished when pressed against the side of the pot with the back of a spoon.
• 3
  Once cooked, finely chop the coriander and stir this through (if using). The lentils can be eaten immediately or left for a few days and reheated as needed.
• 4
  Heat the tacos and then fill each one with about 1/4 of a cup of shredded cabbage, 2-3 tablespoons of lentils, 1/4 of an avocado and 2 tablespoons of corn kernels.
• 5
  Garnish with cashew cream, black sesame seeds, pomegranate arils and additional coriander and squeeze some fresh lime over top before eating.
• 6
  Alternatively, fill them with whatever other yummy things you like to put in tacos.
• 7
  For the cashew cream:
• 8
  Soak the cashews overnight or boil in water for 15minutes to soften
• 9
  Drain the cashews and place in a blending receptacle.
• 10
  Pour enough water in the receptacle so that cashews are just covered (it’s ok if a few little bits are sticking out the top) and then blend until smooth
• 11
  You can keep it thick and spoon it onto your tacos, or add a little more water to get it more runny and drizzle it over them.